Tropical Fruit Steamed Pudding
- Vegetarian
Ingredients
- 3/4 cups (175 mL) diced dried mango
- 3/4 cups (175 mL) diced dried pineapple or candied
- 1/2 cup (125 mL) diced candied papaya
- 1/3 cup (75 mL) golden raisins
- 1/3 cup (75 mL) green raisin or sultanas
- 1/3 cup (75 mL) diced dried guava or other tropical fruit
- 2 tbsp (30 mL) chopped crystallized ginger
- 2/3 cups (150 mL) dark or amber rum
- 2 tbsp (30 mL) golden syrup or corn syrup
- 1-1/3 cups (325 mL) all-purpose flour
- 1/3 cup (75 mL) pistachio nuts
- 1/3 cup (75 mL) chopped roasted cashews
- 1 pkg (200 g) creamed coconut, softened
- 1/3 cup (75 mL) butter, softened
- 3/4 cups (175 mL) packed light brown sugar
- 3 eggs
- 1/2 cup (125 mL) whipping cream
- 1-1/2 cups (375 mL) fresh bread crumbs
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) nutmeg
- 1/4 tsp (1 mL) ground cardamom seeds
- 1/4 tsp (1 mL) ground cloves
- To Serve:
- 1/4 cup (60 mL) amber or dark rum
- whipped cream
Preparation
In large bowl, stir together mango, pineapple, papaya, golden and green raisins, guava, ginger and half of the rum; let stand at room temperature, stirring once or twice, for at least 4 hours or, preferably, overnight.
Pour syrup into well-greased 7- to 8-cup/1.75 to 2 L pudding mould or heatproof bowl; on top, sprinkle 1/2 cup/125 mL of the fruit mixture.
In bowl, stir together remaining fruit mixture, 1/3 cup/75 mL of the flour, pistachio nuts and cashews; set aside.
Beat creamed coconut with butter until smooth; beat in sugar until light and fluffy. One at a time, beat in eggs; beat in cream.
In separate bowl, whisk together bread crumbs, baking powder, salt, nutmeg, cardamom, cloves and remaining flour. Stir into coconut mixture until thoroughly incorporated; fold in reserved fruit mixture.
Scrape into pudding mould, smoothing top and tapping mould lightly on countertop to release any air pockets. Place circle of parchment or waxed paper directly on surface of batter; cover mould with lid, or cover with aluminum foil, then secure with kitchen string.
Place on rack in stockpot over high heat; pour enough boiling water into pot to fill halfway up side of mould. Cover and bring to boil; reduce heat and simmer, adding boiling water to pot as necessary to maintain level, until cake tester inserted in centre comes out clean, about 3-1/2 hours.
Let cool in mould on rack for 15 minutes; remove lid and paper and unmould onto rack. Let cool completely. Cover; let stand at room temperature overnight.
With tip of skewer, poke holes about 3/4 inch/2 cm apart in top of pudding. With 3 or 4 layers of cheesecloth, wrap pudding and set on large piece of foil; slowly pour remaining 1/3 cup/75 mL rum over top. Wrap securely with foil; store in cool place or refrigerator for 4 weeks or for up to 12 weeks.
To Serve: Unwrap and replace in mould; cover and steam in stockpot, as above, until heated through, about 1 hour, or wrap in single layer of foil, place on rack in stockpot filled with water to 1/2 inch/1 cm below rack and steam over boiling water until heated through, about 1 hour. Heat rum until hot; ignite and pour over pudding immediately before serving. Serve with whipped cream.
Makes 10 to 12 servings.
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